Turkey Wild Rice Soup - cooking recipe

Ingredients

3 (10 3/4 oz.) cans condensed chicken broth
2 c. water
1/2 c. wild rice
1/2 c. finely chopped green onions
1/2 c. margarine or butter
3/4 c. Pillsbury's Best all-purpose or unbleached flour
1/2 tsp. salt
1/4 tsp. poultry seasoning
1/8 tsp. pepper
2 c. half and half
1 1/2 c. cubed, cooked turkey or chicken
8 slices bacon, crumbled
1 Tbsp. chopped pimiento
2 to 3 Tbsp. dry sherry (optional)

Preparation

In large saucepan, combine broth and water.
Add wild rice and onions; simmer 35 to 40 minutes or until rice is tender.
Lightly spoon flour into measuring cup; level off.
In medium saucepan, melt margarine; stir in flour, salt, poultry seasoning and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly.
Add half and half; cook 2 minutes until mixture thickens slightly, stirring constantly.
Slowly add half and half mixture to rice mixture, stirring constantly.
Add remaining ingredients; heat thoroughly.
Garnish with additional bacon or parsley, if desired.
Makes 1 1/2 cups servings.
Contains 380 calories per 1 1/2 cup serving.